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The BEST Flaky Honey Brioche Bread…for your weekend baking. This light, buttery, super soft, and eggy brioche bread is swirled with hints of sweet honey, and makes for the most delicious, extra fancy companion to your morning coffee. This bread is great on its own, toasted with butter and topped with cinnamon sugar (so good). Or use it to make your favorite french toast – the options are endless. The perfect way to start your day!
Why you’ll love it
- Soft, buttery crumb with light honey sweetness.
- Easy lamination for flaky layers—a brioche–meets–croissant vibe.
- Makes two loaves: enjoy one now, freeze one for later.
Ingredient notes
- Milk + yeast: Warm, not hot. If using active dry, proof first; instant can go straight in.
- Eggs + butter: Classic enriched dough—expect a silky, slightly tacky dough that firms up when chilled.
- Flour: Bread flour = extra chew/structure; all-purpose yields a softer crumb.
- Honey: Floral sweetness; slightly tenderizes the crumb.
- Salt: Balances sweetness and strengthens gluten.
I don’t know why, but I almost never share recipes like this. For some reason I feel like I always need to share crazy different and unique recipes. I forget that really good “basics” are just as important! I made this brioche a few weekends back. Mostly because I really wanted a good bread to use in my favorite baked blackberry french toast. Up where we live in the mountains, good bread can be incredibly hard to come by. Most of the time I can find a good Challah bread, but the last few weeks the bread pickings have been slim.
My guess is that all the snow over the past month has really set the stores back. For one, with the highway being closed on and off, trucks have had a hard time getting up here to make deliveries. Two, because of all the snow, the town has been packed to the brim with skiers. Leaving the grocery stores pretty much wiped clean daily.
first fold (in half with butter inside)
second fold (into an envelope)
rolled into a log (like a cinnamon roll)
(log cut in half to create 2 loaves)
Long story short, I couldn’t find good bread, so I made my own Brioche! And I am now sharing it with you guys. Because, oh my gosh, it’s possibly one of the very BEST breads I’ve ever made.
Yes, my homemade naan is amazing and will always be a favorite (always). But it’s a flatbread, so very different. And the beer bread in the cookbook? Totally still a favorite, but again it’s just very different, and nothing like a soft Brioche.
This bread is a game changer.
When I set out to make this, I was in no way planning to share the recipe. But as I was making the dough and swirling in the honey, it hit me that you guys might really enjoy the this recipe. I mean, everyone loves bread, right? And we all want to bake over the weekend, right?
Yes, we do!
Plus, the light in my kitchen and the colors of this bread were just too pretty. I had to photograph it and I had to share. Because it’s just a dang good recipe and that is always most important!
Ok, so the details.
If you’re afraid of bread making, please do not be. It’s easy (and made easier if you have a stand mixer…hint, hint, invest if you love to bake). To sum it up, to the mixer you’ll add milk, yeast, honey, eggs, flour, salt, and butter…that’s the dough. Six very simple pantry staple ingredients that are really simple to throw together.
Mix the dough, then allow about an hour for the dough to rise. Then it’s time to roll it out and layer with very cold butter (see photos!). The layers of extra cold butter are what make this a “flaky” brioche, instead of a more traditional brioche. It’s kind of like a cross between brioche and a croissant, DELICIOUS.
The key is to roll the dough out twice. I know it might seem like over-kill, but this will distribute the cold butter throughout the dough, creating buttery, flakiness with every single bite. Again, so DELICIOUS…and I promise it’s not hard or even that time consuming.
My other trick? Quickly chilling the dough in the freezer! Saves so much time!
After you roll the dough, divide it into two loaf pans, and let rise. Then brush the dough with a beaten egg to get an extra glossy top that looks beautiful after baking.
As the dough bakes, the smell of freshly baked bread will waft throughout your house. Truly the perfect scent to welcome in the first weekend of spring. I highly recommend enjoying a slice or two warm, fresh out of the oven. Just add a little butter and honey. I also highly recommend serving this as morning toast, or for Sunday brunch.
This is honestly the best when toasted with butter and spread with a sweet berry jam…or no, wait, with butter and cinnamon sugar. Yes, that’s my personal favorite (should I share my recipe for cinnamon toast???).
Another great thing about this recipe? It makes two loaves!! You can freeze the second loaf, or do as I do, and bake up my favorite spring brunch recipe, blackberry ricotta french toast. It’s always a crowd favorite.
You see? Endless options with this bread. Meaning, bake it soon, because it’s perfect for all your springtime brunching and snacking needs!
Ohhh, and I just thought of this too…PB&J sandwiches? Maybe toasted? Yes, I have to do this. See, endless options. Enjoy!
Serving ideas
- Sliced warm with butter + honey.
- Cinnamon-sugar toast (fan favorite).
- Thick-cut French toast or a brunch bread-pudding bake.
Make-ahead, storage & freezing
- Overnight option: After the first rise (or after shaping), cover and refrigerate overnight; this deepens flavor and makes laminating/shaping easier.
- Storage: Once cool, wrap tightly; best within 1–2 days at room temp.
- Freeze: Whole loaf or sliced; wrap well. Toast from frozen or thaw, then re-warm gently to refresh the crust.
Can I make this without a stand mixer?
Yes! Knead by hand until the dough is smooth and elastic. It will take longer; use the windowpane cue to know you’re there.
How do I know the butter is the right temperature for laminating?
Cold to the touch but pliable. If it cracks, let it sit 1-2 minutes; if it smears, chill briefly and dust exposed spots with flour.
Bread flour or all-purpose?
Bread flour gives more chew and structure; all-purpose makes a softer, more tender crumb. Both work, choose your preferred texture.
How do I freeze for French toast later?
Let the loaf cool completely, slice, and freeze slices in a single layer, then bag. Toast or griddle slices straight from frozen for best texture.
If you make this flaky honey brioche bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Flaky Honey Brioche Bread.
Servings: 10 makes 2 (9×5 inch) loaves
Calories Per Serving: 435 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2/3 cup warm whole milk
- 2 1/4 teaspoons instant yeast
- 1/4 cup honey
- 5 eggs – 4 used in dough, plus 1 egg beaten for brushing
- 3 1/2 – 4 cups all-purpose flour, plus more for rolling
- 1 teaspoon kosher salt
- 4 tablespoons (1/4 cup) salted butter, at room temperature
- 1 1/2 sticks (3/4 cup) cold salted butter, sliced into thin pieces
Instructions
- 1. In the bowl of a stand mixer, combine the milk, yeast, honey, 4 eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 4 tablespoons room temp butter and mix until combined, about 2-3 minutes more.2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size. 3. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle that’s about 12×18 inches. Lay the thin slices of cold butter on one half of the dough, pressing gently to adhere. 4. Fold the other half of the dough over butter, covering it completely. Roll the dough out into a large rectangle, roughly 12×18 inches. Fold 1/3 of the dough into the center, then fold the other 1/3 over the top of the first layer so you have three dough layers (like an envelope). Wrap the dough in plastic wrap and transfer to the freezer for 15-20 minutes until chilled. Alternately, you can chill the dough in the fridge for 1 hour or overnight. 5. Meanwhile, butter two (9×5 inch) bread pans. 6. Remove the dough from the freezer. Roll the (envelope shaped) dough into a rectangle (about 12×18 inches). Starting with the edge of dough closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edges to seal.7. Cut the dough in half and place seam side down in prepared pans. Cover and let rise 45 minutes to 1 hour. 8. Preheat the oven to 350 degrees F. Place the bread pans on a rimmed baking sheet and brush with the beaten egg. Transfer to the oven and bake 30-35 minutes or until dark brown on top. Let cool in the pans for 5 minutes, then flip out onto a cooling rack. Slice and serve warm or cold.
Notes
*Adapted from Martha Stewart.
This post was originally published on March 22, 2019
I’m obsessed with this bread, it looks so flaky and gorgeous!!!
Thank you Laura! xTieghan
I would like to make the flaky honey brioche bread for easter. Can I freeze the dough then thaw and bake it or do I have to cook the dough first and freeze the baked loaf?
Hey Elaine! Yes, you can freeze the dough. That works really well! Just thaw overnight in the fridge and then bake as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can you do a quick video on the folding and rolling technique?? I have to try this!
I will try for that! Thank you Jessica! xTieghan
I’m super confused about the rolling part (because you say in the narrative you roll it three times, but I only see two). AND, what is this filling you are talking about before the final rolling? Do you do butter slices each time you roll it or just the first time?
Hey Wendie! I was counting the very 1st roll as well, but this is confusing people. Adjusted the recipe to read clearer. You only roll the dough out twice and chill the dough once. There is no filling in this recipe, only butter. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This sounds so good! I really want to try it, but only have one loaf pan. Do you think it would work to chill one log in the refrigerator while the other one bakes? Thank you!
Hey Leah! Yes, you can certainly keep the second log in the fridge while the other bakes. You can also freeze the second log and bake at another time. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
could I substitute almond flour for white flour? or any gluten free flour?
HI! Unfortunately, for this recipe I don’t recommend subbing a GF flour blend. I am just unsure of how the results will be and I worry it’s just too much GF flour for this type of bread. So sorry!
This recipe sounds great, and I would love to make it, but you seem to skip any information about the “filling.” The recipe only talks about how to prepare the dough. So sad.
Hi Mary! there is no filling in this recipe, only butter. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
My resolution for 2019 was to learn to bake bread/work with yeast (I don’t know why it always terrified me). I’ve made a few different kinds so far so this recipe is going to be next on my list!
Yes! I hope you love this recipe, Courtney! Thank you! xTieghan
What if you dont have stand mixer?
HI! You can mix by hand with a wooden spoon, but it will take much longer, about 10-15 minutes for the dough to fully come together. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These loaves are ABSOLUTELY gorgeous. There’s nothing like a toasted piece of brioche bread and what I love even more is the recipe is somewhere between a brioche and a croissant. How fantastic! BTW, I am crazy about the boards you used to photograph this bread. Everything looks amazing. Thanks again for sharing your recipes.
Thank you so much Linger! xTieghan
This looks amazing! We are total carb freaks and this bread fits the bill. However, we are counting calories, so I’m wondering/confirming that the 10 servings is per loaf, correct?
HI there! I do think it is 8-10 per loaf, but I am not postive. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
In the directions no. 6 says pull the dough over the filling. What is the filling??? I don’t see anything about it. It does look yummy though.
Hi Charlotte! there is no filling in this recipe, only butter. That was a typo and it’s fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Steps 3-4 roll then freeze, steps 6 roll then place in pan, let rise. You state in description, goes through 3 rolls, I would assume a chill between each roll as is the custom, but only see 1 chill listed in instructions and 2 roll outs, is a step missing?
Hi Sue! I was counting the very 1st roll as well, but this is confusing people. Adjusted the recipe to read clearer. You only roll the dough out twice and chill the dough once. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I’m trying this one soon!!
Thank you Ruth! xTieghan
This looks so, so tasty! And I love it when people whose recipes I trust do basics, because I just *know* they’re going to work. All of the recipes I’ve tried from you have worked and so many of them have made it into my rotation, so it just adds so much confidence to recipes like this where there are hundreds out there that I *could* choose, that I’ve got the right one!
That is so sweet! I hope you try this bread, Rachel! Thank you so much! xTieghan